Burgers! Great American Treat!

I love good old American burgers.
I own James McNair's Build a Better Burger. You can use other
ground meat for other recipes, such as moussaka and shepherd's pie and
stuffed peppers, tomatoes and cabbage. Burgers do not have to be meat.
There are lots of delicious vegan and vegetarian burgers.

Preparation

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and
pepper.

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to
3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least
2 hours and up to 1 day.

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is
dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt
and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook
bacon in large skillet over medium-high heat until crisp and brown. Transfer
bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes
per side. Transfer buns, cut side up, to plates. Place lettuce on each bun
bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with
glaze, and grill until cooked to desired doneness, about 5 minutes longer
for medium. Press cheese atop each burger and allow cheese to melt. Place
some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon
and desired additional toppings. Cover with bun top. Serve with remaining
sauce.

Combine all the sauce ingredients until well blended. Refrigerate until
needed.

Preheat a grill or broiler. Divide meat into eight portions of equal size,
and shape each portion into a thin patty four to six inches in diameter. Season
to taste with Lawry's seasoned salt and white pepper.

Spread margarine on top and bottom of four hamburger buns, and on the bottoms
of four additional buns; reserve the four tops without margarine for another
use. Lightly toast buns, and set aside.

Grill hamburgers on one side, turn them over, and top four of them with
one slice of cheese. Grill to taste, then remove from heat.

To assemble: Spread 2 teaspoons of Mighty Mo sauce on bottom of each of
four buns. Top sauce with some shredded lettuce and a burger without cheese.
Top with the additional bun bottom, and spread with 2 more teaspoons of sauce.
Top with a cheeseburger patty, and put two pickle chips on top of cheese.
Add top of bun. Serve with french fries.

Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning.
Score and divide meat into 4 sections and form big patties, 1-inch thick.
Using the rest of the 1/4 reserved onion piece, grate the other half of
it on the burgers. Drizzle patties with extra-virgin olive oil and cook
6 minutes on each side or until meat is firm and cooked through.

Heat a medium skillet over high heat. Add extra-virgin olive oil and
peppers and onions. Stir-fry the veggies tossing them with tongs to sear
them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture
about 3 minutes, then add salsa of choice and toss a minute longer. Place
burgers on each bun bottom and top with 1/4 of the pepper and onion mixture
and bun top. Serve Bacon and Bean Smash on the side.

Heat a medium skillet over medium high heat. Add extra-virgin olive oil
and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes.
Deglaze pan with beer or lime juice. Add 1 can of beans to the pan and
season them with salt, pepper and cumin then smash them with a potato
masher, combining them with bacon and onions. When they are combined,
add remaining can of beans and combine with smashed beans. Add hot sauce
to your taste and serve. Chopped cilantro or scallions and sour cream
are optional garnishes to this smash.

Source: Beef and Chicken Fajita Burgers: Have One of
Each! Recipe by Rachael Ray
Show: 30 Minute Meals Episode: South of the Border Burgers
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30638,00.html

Mozzarella-Stuffed
Turkey Burgers

These tasty turkey burgers, served on toasted focaccia and dressed with marinara
sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with
fresh basil melts beautifully inside these gems.

To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium
heat. Add onion and garlic, cover and cook, stirring frequently, until translucent,
5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes,
1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring
occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir
in basil and remove from the heat. Transfer to a food processor and pulse
to form a coarse-textured sauce. Return to the pan and set aside.

Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons
of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons
of marinara and 1 tablespoon of the remaining cheese. Grilling Variation:
To grill the turkey burgers, preheat a grill to medium-high. Oil the grill
rack (see Tip). Grill the patties, turning once, until an instant-read thermometer
inserted in the center registers 165°F, 8 to 10 minutes total.

Notes

Make Ahead Tip: Cover and refrigerate the marinara sauce
(Step 1) for up to 5 days.

Tip: To oil the grill rack, oil a folded paper towel, hold
it with tongs and rub it over the rack. (Do not use cooking spray on a hot
grill.) When grilling delicate foods like tofu and fish, it is helpful to
spray the food with cooking spray.

Mushroom Lentil Burgers

Make
homemade veggie burgers in a snap with precooked lentils. We like the black
beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted
but tend to be more moisture-dense and may require additional breadcrumbs to
help bind the burgers.

Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large
bowl, stirring well. Divide mixture into 4 equal portions, gently shaping
each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high
heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties;
cook for 4 minutes on each side or until browned. Remove patties from pan;
arrange in a single layer on a baking sheet. Sprinkle patties evenly with
cheese. Place under broiler for 2 minutes or until cheese is softened.

Combine canola mayonnaise and remaining 2 teaspoons mustard in a small
bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons
mayonnaise mixture.

Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers;
top with top half of bun, mayonnaise-coated side down.